Crab mousse

You soften the gelatine in a bowl filled with cold water, then drain, squeeze it and let it dissolve in your boiling crab.

Pour it into the Blender jar, in which you will have already placed the crab meat, and operate the unit for a few minutes, in order to obtain a smooth puree.

This passes through a fine sieve, you collect the proceeds into a bowl and place it in a larger bowl filled with ice.

Generously season the mixture with salt and cayenne pepper and knock it with a whisk until well chilled.

In another bowl, whip the cream until foamy, then add the crab purée and transferred the mixture in a baking dish with a 3 cm high.

Smoothed the surface of foam using a trowel moistened, then let it cool in the refrigerator for 2-3 hours.

When serving, remove the mousse from the refrigerator and using a wet spoon in boiling water, made of piles of uniform-sized ovals, which have two by two on individual dishes.

Garnish each portion with a few small nut fish gelatin and a few sprigs of dill.

Wish you can complete the decoration of dishes with crab heads.